Almond Joy Eggs

Chocolate, coconut and almonds are a classic combination. These Almond Joy Eggs are a delightful, quick, sweet treat you can enjoy anytime of day! Featuring leftover pulp from your Almond Cow.

Servings: 12-15 Prep time: 15 minAdditional time 1 ½ hours

Ingredients

Coconut/Almond Base

1½ cans Full-fat coconut milk (solid part)/coconut cream

½ cup Shredded coconut (unsweetened)

½ cup Almond/coconut pulp (strained)

¼ cup Maple syrup

3 tbsp Coconut butter

2 tbsp Coconut oil

Chocolate coating

6 oz Unsweetened chocolate

1-2 tbsp Maple syrup

2 tbsp Coconut oil

Directions

Refrigerate coconut milk overnight. Extract solid part of coconut milk and transfer into a small saucepan. Add maple syrup, coconut butter and coconut oil and bring to a low simmer.

Add almond pulp and shredded coconut and mix until combined. Pour into easter egg molds and freeze for about 1 hour.

If preparing without molds, transfer mixture into a wax paper lined brownie pan. Refrigerate for about an hour or place in the freezer for about 10 minutes. Once the mixture has thickened, take out of the fridge/freezer and form little easter eggs with your hands. Place on a lined baking sheet, add an almond on top of each (optionally) and freeze for about 30 minutes until solid.

Prepare chocolate coating by melting chocolate and coconut oil in a small saucepan over low. Add maple syrup and combine well.

Take frozen almond joy eggs out of the freezer and coat in melted chocolate. Let them dry on a lined baking sheet for a few minutes and serve immediately.

Store leftovers in an airtight container in the refrigerator for up to 1 week.